Cook - Tall Tales

Bass Pro Shops•Hollister, MO

38d•Onsite

About The Position

To prepare and portion foods for the resort's food and beverage outlets. This role requires a solid background in making soups, stocks, grilling and roasts with the knowledge of varied methods and techniques to prepare food. The cook will handle knives excellently and operate all kitchen equipment in a safe, efficient, and effective manner. They will be able to assume control of the kitchen in the absence of a Sous Chef and follow the kitchen chain of command. A key part of this role involves taking an active role in the training of new cooks and assisting the Chef as necessary in maintaining the cleanliness and operations of the Kitchen.

Requirements

High School Diploma or Equivalent
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Required to work with others well in a close environment with a learning attitude possessing speed and efficiency on the line.
Regularly walks, stands, and lifts up to 50 lbs.
Seldom/never sits or does computer work.

Nice To Haves

Associate Degree in culinary field or fifth year college or university program certificate
Valid Driver’s License
Two to four years related experience and/or training; or equivalent combination of education and experience.

Responsibilities

Prepare and portion foods for the resort's food and beverage outlets.
Make soups, stocks, grilling, and roasts using varied methods and techniques.
Handle knives excellently and operate all kitchen equipment safely, efficiently, and effectively.
Assume control of the kitchen in the absence of a Sous Chef.
Follow the kitchen chain of command.
Take an active role in the training of new cooks.
Assist the Chef in maintaining the cleanliness and operations of the Kitchen.